Spanish Meat Balls

2 medium onions, crushed
2 cloves garlic , crushed
2 whole cloves
1 small glass of white wine
little flour
½ tsp salt
½ tsp pepper
1 bay leaf
½ cup tomato puree
Half a stock cube, dissolved in a cup of hot water
400g minced chicken
1 tsp minced fresh parsley
3 desert spoon soy sauce
1 tsp dried oregano or mixed herbs
2 desert spoon bread crumbs
5 tbsp Olive oil
2 small, ripe tomatoes, chopped
A small cup of peas

Grate one of the onion and crush one of the clove of garlic.

Add the grated onion, chopped garlic, Soy sauce, oregano or mixed herbs and the bread crumbs to the meat, and mix all ingredients together.

Make a small ball with the mixture about the size of a large marble.

Coat them lightly in the flour and put all the balls on a large plate until you are ready to fry them.

Now make the sauce. Finely chop the other onion and garlic clove.
Place both of them in a non-stick pan with 3 tbsp olive oil, fresh parsley, salt and pepper.

Fry gently until they are soft.
Add the tomatoes and continue to cook.

Pour in the white wine and the cloves, the stock cube dissolved in water, the peas,
the bay leaf and the tomato puree.

Put the remaining olive oil in a separate non-stick frying pan,
enough to cover the bottom of the pan and fry the meatballs until they are brown all over.

You will probably need to fry them in 2 or 3 batches, depending on the size of your fry pan.

As each batch is ready, put the meat balls straight into the pan with the sauce and when they are all done and in the pan, leave them to simmer in the sauce for about half an hour.

You can serve the meatballs on their own as a tapes dish or as a main course accompanied by a green leafy salad or red pepper salad.

Courtesy: Chef Manju Malhi,